Details
| Original language | English |
|---|---|
| Pages (from-to) | 963-970 |
| Number of pages | 8 |
| Journal | Zeitschrift fur Naturforschung - Section C Journal of Biosciences |
| Volume | 41 |
| Issue number | 11-12 |
| Publication status | Published - 1 Dec 1986 |
| Externally published | Yes |
Abstract
The neutral volatile constituents produced by shake flask cultured mycelium of Polyporus durus comprise aliphatic and aromatic alcohols, lactones and various carbonyl compounds, and sesquiterpenoids. The occurrence of five 2, 3-unsaturated 4-olides (γ-lactones), some of which were identified for the first time in nature, is characteristic of the fungus. The presence of a synthetic triglyceride in the nutrient medium strongly favors the formation of lactones and other volatile flavor compounds.
Keywords
- Basidiomycetes, Flavor, Lactones, Polyporus durus, Triglyceride
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- General Biochemistry,Genetics and Molecular Biology
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In: Zeitschrift fur Naturforschung - Section C Journal of Biosciences, Vol. 41, No. 11-12, 01.12.1986, p. 963-970.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Biosynthesis of Flavor Compounds by Microorganisms 6. Odorous Constituents of Polyporus durus (Basidiomycetes)
AU - Berger, R. G.
AU - Neuhäuser, K.
AU - Drawert, F.
PY - 1986/12/1
Y1 - 1986/12/1
N2 - The neutral volatile constituents produced by shake flask cultured mycelium of Polyporus durus comprise aliphatic and aromatic alcohols, lactones and various carbonyl compounds, and sesquiterpenoids. The occurrence of five 2, 3-unsaturated 4-olides (γ-lactones), some of which were identified for the first time in nature, is characteristic of the fungus. The presence of a synthetic triglyceride in the nutrient medium strongly favors the formation of lactones and other volatile flavor compounds.
AB - The neutral volatile constituents produced by shake flask cultured mycelium of Polyporus durus comprise aliphatic and aromatic alcohols, lactones and various carbonyl compounds, and sesquiterpenoids. The occurrence of five 2, 3-unsaturated 4-olides (γ-lactones), some of which were identified for the first time in nature, is characteristic of the fungus. The presence of a synthetic triglyceride in the nutrient medium strongly favors the formation of lactones and other volatile flavor compounds.
KW - Basidiomycetes
KW - Flavor
KW - Lactones
KW - Polyporus durus
KW - Triglyceride
UR - http://www.scopus.com/inward/record.url?scp=0000903616&partnerID=8YFLogxK
U2 - 10.1515/znc-1986-11-1202
DO - 10.1515/znc-1986-11-1202
M3 - Article
AN - SCOPUS:0000903616
VL - 41
SP - 963
EP - 970
JO - Zeitschrift fur Naturforschung - Section C Journal of Biosciences
JF - Zeitschrift fur Naturforschung - Section C Journal of Biosciences
SN - 0939-5075
IS - 11-12
ER -